Let’s set the stage for our star dessert. Picture this: a slice of creamy, rich cheesecake sitting on your plate. What could possibly elevate that experience? Plenty! Here are a few things to consider pairing with your big New York cheesecake:

Fresh Berries: Strawberries, blueberries, or raspberries are game-changers. Their natural tartness cuts through the richness of the cheesecake, creating a beautifully balanced bite.
Chocolate Sauce: A drizzle of warm chocolate sauce adds a luxurious touch. The smoothness of chocolate complements the creamy cheesecake, creating a texture party in your mouth.
Coffee: Let’s not forget the power of a good cup of coffee! A warm mug of rich, robust coffee will enhance the flavors of the cheesecake perfectly, bringing warmth to every bite.

Don’t overlook the impact of a good atmosphere while enjoying cheesecake. The ideal setting can make any dessert taste even better.

Hello, fellow food lovers! If you’re anything like me, cheesecake isn’t just a dessert; it’s a celebration. Today, we’re diving into the iconic “Big New York Cheesecake” recipe brought to life by Ruth Reichl, a name synonymous with food journalism and culinary passion. This cheesecake is a testament to the pleasures of simple, high-quality ingredients meeting expert technique.

Ruth Reichl, a former editor of Gourmet magazine and a renowned food critic, has a knack for delivering recipes that are both accessible and sophisticated. Her version of New York cheesecake captures the essence of this classic dessert while allowing your home kitchen to shine. Throughout this article, I will share insights about the recipe, cooking techniques, and thoughtful pairings, aiming to inspire your next baking adventure.

What Is Big New York Cheesecake Recipe by Ruth Reichl?

This cheesecake is the epitome of indulgence. Characterized by a thick, creamy texture and a buttery crust, it embodies the spirit of New York dessert culture. This recipe stands out for its combination of flavors and textures, bringing together a crust that provides a satisfying crunch, with a filling that is buttery and smooth.

Notably, Ruth Reichl balances sophistication with simplicity, making it accessible to home bakers at all levels. Here’s what makes it work:

Why This Recipe Works

1. Quality Ingredients Matter
The recipe calls for full-fat cream cheese, ensuring a velvety filling. Creaminess isn’t just a bonus; it’s essential. The eggs and sour cream also contribute to that signature texture. You simply can’t skimp on quality if you want the dessert to shine.

2. Perfect Baking Technique
Ruth emphasizes a water bath method. This technique regulates the temperature, preventing cracks from forming on the cheesecake’s surface. Cracked cheesecakes are a common woe for bakers, but with this tip, you’ll be on your way to a flaw-free cake.

3. Flavor Depth
Fresh lemon zest brings a bright note to the rich filling. The balance of flavors can turn an ordinary cheesecake into a memorable dessert. The addition of almond extract can also add a nutty undertone that enhances flavor without overwhelming it.

4. Serving Suggestions
Ruth encourages serving the cheesecake with a sour cream topping and fresh fruit. These additions not only elevate the dessert but also present colorful visuals on the plate.

Ingredients You’ll Need To Make This Dish

Chocolate Cookie Crust

Pinch of Sea Salt: A little salt enhances sweetness.
8 tablespoons (4 ounces, 115g) Unsalted Butter, Melted: This binds the crust together and adds richness.
6 ounces (170g) Chocolate Cookie Wafers, Crushed into Fine Crumbs: Provides chocolatey depth to the crust.
3 tablespoons (45g) Brown Sugar: A richer sweetness compared to granulated sugar.

Creamy Cheesecake Filling

1/4 teaspoon Almond Extract (Optional): For a subtle, nutty flavor.
4 Large Eggs, Room Temperature: For a smooth and creamy texture.
1 1/2 pounds (680g) Full-Fat Cream Cheese, Softened to Room Temperature: The star of the show!
1/2 teaspoon Pure Vanilla Extract: Adds aromatic flavor.
1 cup (200g) Granulated Sugar: Sweetness to balance the tanginess of cream cheese.
Freshly Grated Zest of 1 Lemon: Brightens up the flavor profile.

Velvety Sour Cream Topping

1 teaspoon Vanilla Extract: Because everything’s better with vanilla!
2 cups (1 pint, 450g) Sour Cream: The creamy base of the topping.
1 teaspoon Fresh Lemon Juice: A bright touch.
1 tablespoon Granulated Sugar: Just enough sweetness to balance the tart sour cream.

How To Make This Big New York Cheesecake Recipe by Ruth Reichl?

Ready to bring this cheesecake to life? Let’s get started!

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C). While it’s heating, you can make the crust.

Step 2: Prepare the Crust

In a bowl, combine the crushed chocolate cookie wafers, melted butter, brown sugar, and a pinch of salt. Mix until the crumbs are coated.

Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly packed. This will give you a sturdy base. Bake for about 10 minutes, then remove it from the oven and let it cool.

Step 3: Make the Filling

In a larger mixing bowl, beat the softened cream cheese until it’s completely smooth. This step is crucial; lumps will ruin your cheesecake.

Gradually add the granulated sugar, mixing until it’s well incorporated. Add the eggs one at a time, mixing well after each addition. Don’t rush this part!

Next, stir in the vanilla extract, lemon zest, and almond extract if using. Mix until everything’s evenly combined.

Step 4: Fill the Crust

Pour the cheesecake batter over your cooled crust. Level it out with a spatula to ensure even baking.

Step 5: Prepare the Water Bath

Wrap the bottom of the springform pan with aluminum foil to make it waterproof. Place the cheesecake into a larger roasting pan and fill it with hot water until it reaches halfway up the side of the springform.

Step 6: Bake

Carefully place the roasting pan in the oven. Bake for about 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for about one hour. This helps prevent cracks.

Step 7: Cool and Chill

After it cools, remove the cheesecake from the oven and the water bath. Allow it to cool completely on a wire rack before refrigerating it for at least 4 hours, preferably overnight.

Step 8: Make the Topping

Before serving, mix the sour cream, vanilla extract, lemon juice, and sugar in a bowl until smooth. Spread this topping on chilled cheesecake for an elegant finish.

Tips & Tricks

Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for smooth mixing. This can make the difference between a textured and a silky batter.
Parchment Paper: Line the bottom of the springform pan with parchment for easy removal.
Cooling Time: Do not skip the cooling periods. They minimize the chance of cracks.
Customize Toppings: Feel free to top with fresh fruits, sauces, or even chocolate shavings for a little extra style.
Leftovers: This cheesecake keeps well, so consider making it a day in advance for gatherings.

Nutrition Information

Each slice is a special treat, but a typical slice may contain with approximately:

30g fat
400 calories
26g carbohydrates
5g protein

Keep this in mind if you’re counting calories!

How Do You Store the Leftovers?

Once your delicious cheesecake is made, store leftovers by wrapping them tightly in plastic wrap or placing them in an airtight container. It should keep well in the refrigerator for up to five days. If desired, cheesecake can also be frozen for up to three months. Just make sure it’s well-wrapped!

What Sides Would Complement Big New York Cheesecake by Ruth Reichl?

Think about how to make your dessert spread even tastier. Here are a few options!

1. Fresh Fruit Medley
A combination of strawberries, blueberries, and raspberries not only tantalizes the taste buds but also provides a colorful presentation. The natural acidity of the fruit balances the creamy cheesecake perfectly.

2. Fruit Compote
Heat a mix of berries with a bit of sugar and lemon juice until it creates a syrupy sauce. This warm compote can add a touch of elegance while enhancing the flavors of the cheesecake.

3. Espresso or Coffee
Coffee is a classic pairing with dessert. A rich espresso or even a delightful cappuccino will enhance the sweetness and richness of the cheesecake, creating a perfect pairing to enjoy in the evening.

What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?

Sometimes life throws a curveball, but don’t fret! Here are some substitutions to keep your cheesecake dreams alive:

1. Cream Cheese
If you’re out of cream cheese, use mascarpone for a similar texture with a sweeter, creamier flavor profile.

2. Brown Sugar
White sugar can replace brown sugar, but for depth, add a little molasses or maple syrup to the mix.

3. Sour Cream
Greek yogurt can be a great alternative. It adds creaminess and a slight tang without losing too much flavor.

4. Almond Extract
If you don’t have almond, use an equal amount of vanilla extract or omit it altogether. The cheesecake will still be delightful without it.

Big New York Cheesecake

Erin Rains

Hello, fellow food lovers! If you’re anything like me, cheesecake isn’t just a dessert; it’s a celebration. Today, we're diving into the iconic “Big New York Cheesecake” recipe brought to life by Ruth Reichl, a name synonymous with food journalism and culinary passion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Dessert

Cuisine American

Calories 400 kcal

Equipment

Pan
Oven